Nutritionally superior cheese products

ABSTRACT

The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

FIELD OF THE INVENTION

[0001] The present invention is directed to nutritionally superiorcheese products and their methods of manufacture. More particularly,this invention is directed to the manufacture of nutritionally superiorcheese products having at least two phases wherein at least one phase isa cheese phase (e.g, process cheese, uncured natural cheese, curednatural cheese, and the like) and at least one phase is a second ediblephase (e.g., a cheese different from the first phase, vegetables, meats,fruit, nuts, and the like as well as mixtures thereof). Thenutritionally superior cheese products of the present invention areprepared by co-extruding the two or more phases such that the use ofadhesives or heat is not required to bind the at least two phases.Moreover, the nutritionally superior cheese products of the presentinvention do not require moisture barriers separating the cheese phaseand the second edible phase. Nutritional supplements (e.g., vitamins,calcium, minerals, and the like) can be incorporated into one or more ofthe at least two phases.

BACKGROUND OF THE INVENTION

[0002] Cheese-containing products and other dairy products are generallyhigh in protein and can form an important part of a nutritious diet.Efforts have been made to prepare cheese-containing products and otherdairy products in forms which are more convenient to consume and whichhave even increased nutritional benefits. Efforts have also been made toprepare such cheese-containing products and other dairy products inattractive and/or convenient shapes, sizes, and/or forms, whichencourage consumption by individuals and especially by children andhealth-conscious adults.

[0003] Recently, for example, solid milk products have been described incopending U.S. patent application Ser. No. 09/992,912, filed on Nov. 14,2001 (Attorney Docket No. 67345). These solid milk products are highsolids, low moisture, high-protein, shelf-stable milk products which aresolid at ambient temperatures and, therefore, can be convenientlytransported and consumed by hand.

[0004] U.S. Pat. No. 4,299,855 (Nov. 10, 1981) described a method ofproducing a snack-sized cheese product comprising the steps of cooling amolten cheese to a temperature of about 35° C., heating a surface areaextending in the radial direction from the surface of the cheese to athickness of ⅛ to ⅙ of the cheese diameter of the cooled cheese to atemperature of about 52 to 39° C., cutting the heated cheese into snacksized pieces by rolling within a mold die for rounding the pieces ofcheese, and forming each of the snack sized pieces into a rounded shapewithout corners, thereby providing a snack sized cheese product formedinto a desirable rounded shape such as spherical, ellipsoidal, andbarrel shape and having good appearance without creases and cracks onthe surface thereof as well as a homogeneous texture.

[0005] U.S. Pat. No. 6,235,321 (May 22, 2001) provided a snack foodproduct in the form of resilient, molded, self-sustaining bodiespreferably made from a heated mixture comprising a dairy product(cheese, yogurt, or pudding), gelatin, fat, and water. The productbodies are small and bite sized, having a mass to surface area ratio offrom about 0.05-5 g/cm², which facilitates molding thereof. Preferredfood products are prepared by first creating a heated flowable mixtureof including cheese, gelatin, fat, and water, and depositing smallquantities of the mixture into molding depressions formed in powderedstarch; after hardening, the resultant products are separated from thestarch and packaged.

[0006] It would be desirable to provide cheese-containing products whichare more convenient to consume and which have increased nutritionalbenefits. It would also be desirable to provide cheese-containingproducts in attractive and/or convenient shapes, sizes, and/or forms,which encourage consumption by individuals and especially by childrenand health-conscious adults. The present invention provides suchcheese-containing products.

SUMMARY OF THE INVENTION

[0007] The present invention is directed to nutritionally superiorcheese products and their methods of manufacture. More particularly,this invention is directed to the manufacture of nutritionally superiorcheese products having at least two phases wherein at least one phase isa cheese phase (e.g., process cheese, uncured natural cheese, curednatural cheese, and the like) and at least one phase is a second ediblephase (e.g., a cheese different from the first phase, vegetables, meats,fruit, nuts, and the like as well as mixtures thereof). Thenutritionally superior cheese products of the present invention areprepared by co-extruding the two or more phases such that the use ofadhesives or heat is not required to bind the at least two phases.Moreover, the nutritionally superior cheese products of the presentinvention do not require moisture barriers separating the cheese phaseand the second edible phase. Nutritional supplements (e.g., vitamins,calcium, minerals, and the like) can be incorporated into one or more ofthe at least two phases. Preferably the second edible phase is selectedfrom the group consisting of vegetables, meats, mixtures of vegetablesand meats, fruits, and nuts, and even more preferably from the groupconsisting of vegetables, meats, mixtures of vegetables and meats, andfruits. The second edible phase, especially when containing vegetables,meats, or mixtures of vegetables and meats, may also contain cheese(either the same as or different from the cheese in the first or cheesephase).

[0008] The present invention provides a nutritionally superior cheeseproduct comprising at least a first discrete phase and a second discretephase, wherein the first discrete phase comprises a cheese phase and thesecond discrete phase comprises a second edible phase, wherein thecheese product is prepared by co-extruding the cheese phase and thesecond edible phase without the use of adhesive or heat to bind thecheese phase and the second edible phase together to form thenutritionally superior cheese product.

[0009] The present invention also provides a nutritionally superiorcheese product comprising at least a first discrete phases and a seconddiscrete phase phases, wherein the first discrete phase consistsessentially of a cheese phase and the second discrete phase consistsessentially of a second edible phase, wherein the cheese product isprepared by co-extruding the cheese phase and the second edible phasewithout the use of adhesive or heat to bind the cheese phase and thesecond edible phase together to form the nutritionally superior cheeseproduct.

[0010] The present invention also provides a method for producing anutritionally superior cheese product having at least a first discretephase and a second discrete phase, wherein the first discrete phasecomprises a cheese phase and the second discrete phase comprises asecond edible phase, said method comprising:

[0011] (1) providing a cheese phase in the form of cheese chucks orcheese shreds at a temperature of about 45 to about 70° F., wherein thecheese phase has a water activity of about 0.85 to about 0.95 and pH ofabout 4.5 to about 6;

[0012] (2) providing a second edible phase having a water activity ofabout 0.85 to about 0.95 and pH of about 4.5 to about 6;

[0013] (3) co-extruding the cheese phase and second edible phase underlow to moderate shear conditions without the use of adhesive or heat tobind the cheese phase and the second edible phase together as discretephases to form a nutritionally superior cheese extruded product; and

[0014] (4) cutting the nutritionally superior cheese extruded product tothe desired length to form the nutritionally superior cheese product.

[0015] The present invention also provides a method for producing anutritionally superior cheese product having at least a first discretephase and a second discrete phase, wherein the first discrete phaseconsists essentially of a cheese phase and the second discrete phaseconsists essentially of a second edible phase, said method comprising:

[0016] (1) providing a cheese phase in the form of cheese chucks orcheese shreds at a temperature of about 45 to about 70° F., wherein thecheese phase has a water activity of about 0.85 to about 0.95 and pH ofabout 4.5 to about 6;

[0017] (2) providing a second edible phase having a water activity ofabout 0.85 to about 0.95 and pH of about 4.5 to about 6;

[0018] (3) co-extruding the cheese phase and second edible phase underlow to moderate shear conditions without the use of adhesive or heat tobind the cheese phase and the second edible phase together as discretephases to form a nutritionally superior cheese extruded product; and

[0019] (4) cutting the nutritionally superior cheese extruded product tothe desired length to form the nutritionally superior cheese product.

DESCRIPTION OF THE DRAWING

[0020]FIG. 1 is a schematic diagram of the process of the invention.

[0021]FIG. 2 provides various product designs (panels A through L) forthe nutritionally superior cheese products of the invention.

DETAILS OF THE INVENTION

[0022] The present invention is directed to nutritionally superiorcheese products and their methods of manufacture. More particularly,this invention is directed to the manufacture of nutritionally superiorcheese products having at least two phases wherein at least one phase isa cheese phase (e.g., process cheese, uncured natural cheese, curednatural cheese, and the like) and at least one phase is a second ediblephase (e.g., a cheese different from the first phase, vegetables, meat,mixtures of vegetables and meat, fruit, nuts, and the like). Thenutritionally superior cheese products of the present invention areprepared by co-extruding the two or more phases such that the use ofadhesives or heat is not required to bind the at least two phases.Moreover, the nutritionally superior cheese products of the presentinvention do not require moisture barriers separating the cheese phaseand the second edible phase. Nutritional supplements (e.g., vitamins,calcium, minerals, and the like) can be incorporated into one or more ofthe at least two phases. Preferably the second edible phase is selectedfrom the group consisting of vegetables, meats, mixtures of vegetablesand meats, fruits, and nuts, and even more preferably from the groupconsisting of vegetables, meats, mixtures of vegetables and meats, andfruits. The second edible phase, especially when containing vegetables,meats, or mixtures of vegetables and meats, may also contain cheese(either the same as or different from the cheese in the first or cheesephase).

[0023] The nutritionally superior cheese products of this inventionhave, at a minimum, two phases wherein at least one phase is a cheesephase (e.g., process cheese, uncured natural cheese, cured naturalcheese, and the like) and at least one phase is a second edible phase(e.g., a cheese different from the first phase, vegetables, meat,mixtures of vegetables and meats, fruit, nuts, and the like). The firstphase is a cheese phase; suitable cheeses for use as the first phaseinclude, for example, process cheeses, uncured natural cheeses, andcured natural cheeses such as mozzarella, cheddar (mild, medium, orsharp), cream cheese, Havarti, Colby, Monterey Jack, and the like. Thesecond edible phase is a cheese different from the first phase,vegetables, meats, fruits, nuts, or the like and mixtures thereof.Preferably the second edible phase is vegetables, meats, fruits,mixtures of vegetables and meats, or mixtures of vegetables and cheese.Suitable vegetables include a wide variety of green, yellow, orange, andred vegetables, such as, for example, carrots, various types of peppers,broccoli, various types of peas and pea-pods, cauliflower, onions,tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans,water chestnuts, bamboo shoots, and the like. Especially preferredvegetables for use in the present invention include premium qualityintermediate moisture vegetables as described in U.S. patent applicationSer. No. 09/638,335, filed on Aug. 14, 2000 (Attorney Docket No. 68732)which is hereby incorporated by reference. Suitable meats include, forexample, beef, poultry, pork, and seafood. Such meats should beready-to-eat (i.e., precooked) and may be in the form of chunks/piecesor a paste. Suitable fruits include, for example, blueberries,strawberries, figs, and the like. If desired, either of the phases maycontain colorants, flavorants (e.g., spices, herbs, salt),preservatives, antimicrobial agents, functional components (e.g.,thickening agents, water activity depressants), and the like.

[0024] Generally, the nutritionally superior cheese products of thisinvention contain about 30 to about 70 percent of the first cheese phaseand about 30 to about 70 percent of the second edible phase. Morepreferably, the nutritionally superior cheese products of this inventioncontain about 40 to about 60 percent of the first cheese phase and about40 to about 60 percent of the second edible phase.

[0025] The nutritionally superior cheese products of this invention donot require the use of adhesives or heat to bind the at least twophases. Moreover, the nutritionally superior cheese products of thepresent invention do not require moisture barriers separating the cheesephase and the second edible phase. The discrete phases of thenutritionally superior cheese products of the present invention remainseparate and distinct throughout their shelf life without the use ofsuch adhesive, heat, and/or moisture barriers. Although not wishing tobe limited by theory, it is though that the discrete phases remainseparate and distinct throughout their shelf life because the wateractivity and pH of the second edible phase are closely matched to thewater activity and pH of the cheese phase, the viscosities of the twophases are adjusted to optimal levels for co-extrusion, and theco-extrusion is carried out under low to moderate shear conditions.These important formulation and process parameters are discussed in moredetail below. Typically, the nutritionally superior cheese products ofthe present invention have shelf lives of about 2 to about 6 weeks whenstored at ambient conditions and about 2 to about 4 months where storedunder refrigeration temperatures.

[0026] The general process of the present invention is illustrated inFIG. 1. The cheese phase and the second edible phase are fed intohoppers to be delivered to an extruder, preferably a moderate shearextruder. Although only two feed hoppers are shown in FIG. 2, more feedhoppers can be used if desired, to produce products having more than twoseparate and distinct phases. The extruded product from the extruder isthen cut to the appropriate length and packaged. More specifically, thecheese-containing products of this invention are prepared by (1)providing a cheese phase in the form of cheese chucks or cheese shredsat a temperature of about 45 to about 70° F., wherein the cheese phasehas a water activity of about 0.85 to about 0.95 and pH of about 4.5 toabout 6; (2) providing a second edible phase having a water activity ofabout 0.85 to about 0.95 and pH of about 4.5 to about 6; (3)co-extruding the cheese phase and second edible phase under low tomoderate shear conditions without the use of adhesive or heat to bindthe cheese phase and the second edible phase together as discrete phasesto form a nutritionally superior cheese extruded product; and (4)cutting the nutritionally superior cheese extruded product to thedesired length to form the nutritionally superior cheese product.

[0027] Generally, the two (or more) phases are provided to the extruderin separate feed hoppers. Preferably the cheese phase is introduced inthe form of cheese chucks or cheese shreds and maintained at atemperature of about 45 to about 70° F., a water activity of about 0.85to about 0.95, and pH of about 4.5 to about 6 during extrusion. Morepreferably, the cheese phase during extrusion is at a temperature ofabout 50 to about 68° F. and has a water activity of about 0.87 to about0.93 and pH of about 4.8 to about 5.2. Both the water activity and pH ofthe second edible phase should be closely matched. Thus, generally thewater activity and pH of the second edible phase should be in the rangeof about 0.85 to about 0.95 and about 4.5 to about 6, respectively, andmore preferably about 0.87 to about 0.93 and about 4.8 to about 5.2,respectively. Even more preferably, the water activity of the secondedible phase should be within about 0.02 units of the water activity ofthe cheese phase and the pH of the second edible phase should be withinabout 0.2 units of the pH of the cheese phase. Preferably the secondedible phase is pasteurized and then cooled prior to addition to theextruder.

[0028] The water activity of the various components can be varied asneeded by the addition of water activity depressants. For example, thewater activity of the second edible phase can be adjusted to closelymatch the water activity of the cheese phase by the addition of wateractivity depressants such as glycerin, salt, honey, calcium lactate,sodium lactate, and the like (generally at levels of less than about 5percent). Preferably the water activities of the cheese phase and thesecond edible phase are in the range of about 0.87 to about 0.93 and arewithin about 0.02 units of each other.

[0029] The pH of the various components can be varied as needed by theaddition of edible acids and/or bases or by selection of the ingredientsin the second edible phase. Generally, the pH of the second edible phaseis adjusted, if needed, to closely match the pH of the cheese phase(i.e., preferably within about 0.2 units of the pH of the cheese phase).Edible acids that can be added include, for example, lactic acid, citricacid, malic acid, phosphoric acid, fumaric acid, and the like. Ediblebases that can be added include, for example, food grade carbonates,bicarbonates, or phosphates derived from sodium, calcium, or potassiumsources, and the like. As noted, the pH can also be varied by selectionof the ingredients in the second edible phase. Thus, for example, the pHof the second edible phase could be raised by using low acid fruits orvegetables in the second edible phase.

[0030] Generally, the components (cheese and the second edible phase)should have a dough-like viscosity for optimal extrusion. Generally theviscosity of the cheese phase and the second edible phase should be inthe range of about 500 to about 500,000 cps. Preferably the viscosityshould be in the range of about 50,000 to about 500,000 cps and morepreferably about 200,000 to about 500,000 cps. If necessary, theviscosity of the components can be adjusted by varying the processconditions (e.g., temperature of the feed stocks) and/or addition ofviscosity modifiers. For example, the viscosity of components could belower, if needed, by lowering the feed stock temperature or by additionof a plasterizer (e.g., glycerin or a plastic fat). The viscosity ofcomponents could be increased, if needed, by raising the feed stocktemperature or by addition of a thickening agent (e.g., natural ormodified starch, gum, hydrocolloid, and the like). Generally, suchviscosity modifiers, if used, are added at levels less than about 5percent.

[0031] The nutritionally superior cheese extruded products of thepresent invention are prepared using a low to moderate shear extruder.Such an extruder allows for the gentle co-extrusion of the nutritionallysuperior cheese extruded products without excessive pressure which wouldtend to overly shear the phases and adversely effect their viscositiesduring extrusion. For purposes of this invention, a low to moderateshear extruder generally operates at a shear rate or pressure and underconditions whereby the viscosity of the phases are not reduced by lessthan about 20 percent and preferably less than about 10 percent duringextrusion. Suitable extruders for use in this invention include, forexamples, those described in U.S. Pat. Nos. 5,639,485 (Jun. 17, 1977)and 6,143,339 (Nov. 7, 2000), both of which are incorporated byreference. A particularly preferred extruder for use in this inventionis the Cornucopia™ KN400 extruder available from Rheon U.S.A.(Hunterville, N.C.).

[0032] Depending on the extruder die, a number of shapes andconfigurations of the nutritionally superior cheese extruded products ofthis invention can be produced. For example, the nutritionally superiorcheese extruded products can be produced in various forms—for example,solid bars, candy-type bars, cookies, bite-sized forms or pieces, shapes(e.g., animal, stars, letters), and the like. Examples of thenutritionally superior cheese extruded products of this invention areshown in FIG. 2, panels A through L; of course, other shapes,configurations, and sizes can be used as desired. The size of thenutritionally superior cheese extruded products of this invention can bewidely varied. Preferably the nutritionally superior cheese extrudedproducts are designed to be hand-held during consumption. Thus, forexample, such products will preferably have a diameter of about 0.5 toabout 2 inches and a length of about 2 to about 6 inches (e.g., panelsA-D and G-I). Bite-sized products (e.g., panel F) can also be prepared.Likewise, bar type shapes (e.g., panels J-K) may also be prepared.

[0033] The nutritionally superior cheese extruded products of thisinvention have at least two separate and distinct phases (i.e., at leastone cheese phase and one second edible phase as shown in panels A, C,and E through L of FIG. 2). Products may contain more than two separateand distinct phases as shown in panels B and D. Thus, for example, theproduct as illustrated in panel D could consist of an outer cheesephase, and middle second edible phase, and an inner cheese phase (usingeither the same or a different cheese as used in the outer phase);alternatively, the middle phase could be cheese with the outer and innerphases being the same or different second components. For the productsillustrated in FIG. 2, the “outer” phase (i.e., the non-shaded phase inpanels C through L) is preferably the cheese phase; using the cheesephase as the “outer” portion should allow the product to be more easilyhandled and consumed by hand. Of course, if desired, the second ediblephase could form the “outer” layer.

[0034] Preferably, the nutritionally superior cheese extruded productsof this invention also contain antimicrobial agents to enhance shelflife. Suitable antimicrobial agents include, for example, natamycin,nisin, potassium sorbate, sodium benzoate, sorbic acid, propionic acid,cultured skim milk, cultured dextrose, and the like. Natamycin, if used,is normally less than about 50 ppm and preferably in the range of about5 to about 45 ppm. The use of natamycin is described in, for example,U.S. Pat. No. 6,156,362 (6,156,362), U.S. Pat. No. 6,156,362 (Apr. 20,1999), U.S. patent application Ser. No. 09/275,471, filed Mar. 24, 1999(Attorney Docket No. 64893), and U.S. patent application Ser. No.09/618,514, filed Jul. 18, 2000 (Attorney Docket No. 68155), all ofwhich are hereby incorporated by reference.

[0035] Nisin, if used, is normally less than about 2000 IU andpreferably in the range of about 50 to about 1500 IU. An especiallypreferred form of nisin for use in the present invention isnisin-containing whey derived from a nisin-producing culture or thecurds obtained from such a culture as described in U.S. patentapplication Ser. No. 09/386,795, filed Aug. 31, 1999 (Attorney DocketNo. 66365), U.S. patent application Ser. No. 09/638,335, filed Aug. 14,2000 (Attorney Docket No. 68732), and U.S. patent application Ser. No.09/386,609, filed Aug. 31, 1999 (Attorney Docket No. 66367), all ofwhich are hereby incorporated by reference.

[0036] Other antimicotics such as potassium sorbate, sodium benzoate,sorbic acid, propionic acid, cultured skim milk, and cultured dextrose,if used, are generally at levels less than about 2000 ppm. Potassiumsorbate and sodium benzoate, if used, are preferably present in a ratioof about 0.5 to about 1.5 and more preferably a ratio of about 1:1.Cultured skim milk and cultured dextrose are natural antimicrobialswhich are available from Rhodia Food Inc. (Cranbury N.J.) under thetradename MicroGARD®.

[0037] The following examples are provided to illustrate the inventionand not to limit it. Unless otherwise indicated, all percentages andratios are by weight.

EXAMPLE 1

[0038] This example illustrates the preparation of a nutritionallysuperior cheese extruded product having a first cheese phase and asecond vegetable/cheese phase (i.e., a spinach ricotta phase). A spinachricotta mixture was prepared by blending the following ingredients:Component Amount Chopped Spinach (instant quick frozen) 49.6% Whole MilkRicotta Cheese 24.8% Grated Parmesan Cheese  8.3% Italian Seasoned CrumbMixture  8.3% Nisin-Containing Whey Concentrate  1.6% Glycerin  1.6%Onion Powder  1.8% Salt  0.8% Modified Food Starch 0.08% Garlic Powder0.06% Olive Oil  0.4% Lemon Juice  0.4% Oregano  0.3% Basil  0.3% BlackPepper 0.25% Potassium Sorbate 225 ppm Sodium Benzoate 225 ppm

[0039] The resulting spinach ricotta mixture was cooked at about 180° F.for about 2 to about 3 minutes, cooled immediately to room temperature,and then stored under refrigeration conditions until used. The mixturehad a water activity of about 0.93 and a pH of about 5.7. The cheesephase consisted of mozzarella cheese having a water activity of about0.93 and a pH of about 5.2.

[0040]

[0041] The nutritionally superior cheese extruded product was preparedusing a Cornucopia™ KN400 extruder (Rheon U.S.A., Hunterville, N.C.)operating at a speed of about 700 to about 720 pounds/hr (about 90percent of maximum speed). The cheese phase in the feeder hopper washeld at a temperature of about 55° F. The spinach ricotta mixture in thefeeder hopper was held at a temperature of about 45° F. A die was usedto produce a nutritionally superior cheese extruded product havingessentially the shape as illustrated in FIG. 2, panel B. The extruderfeed rates were selected to provide a product containing about 60percent cheese phase and about 40 percent spinach ricotta phase. Theresulting product had a shelf life of about 3 months at refrigeratedtemperatures. The resulting product could be hand held and consumed.

EXAMPLE 2

[0042] This example illustrates the preparation of a nutritionallysuperior cheese extruded product having a first cheese phase and asecond tomato-based phase (i.e., a pizza filling phase). A tomato-basedmixture was prepared by blending the following ingredients: ComponentAmount Spaghetti Sauce 36.0% Tomato Paste 33.0% Italian Seasoned CrumbMixture 16.0% Grated Parmesan Cheese  5.0% Dry Spaghetti Sauce Mix  3.9%Pesto Sauce  2.4% Nisin-Containing Whey Concentrate  2.0% Modified FoodStarch  0.4% Glycerin  0.4% Lemon Juice  0.3% Oregano  0.2% Basil  0.2%Black Pepper  0.1% Sodium Benzoate 600 ppm

[0043] The resulting tomato-based mixture was cooked at about 180° F.for about 2 to about 3 minutes, cooled immediately to room temperature,and then stored under refrigeration conditions until used. The mixturehad a water activity of about 0.928 and a pH of about 5.7. The cheesephase consisted of mozzarella cheese having a water activity of about0.93 and a pH of about 5.2.

[0044] The nutritionally superior cheese extruded product was preparedusing a Cornucopia™ KN400 extruder (Rheon U.S.A., Hunterville, N.C.)operating at a speed of about 700 to about 720 pounds/hr (about 90percent of maximum speed). The cheese phase in the feeder hopper washeld at a temperature of about 55° F. The tomato-based mixture in thefeeder hopper was held at a temperature of about 45° F. A die was usedto produce a nutritionally superior cheese extruded product havingessentially the shape as illustrated in FIG. 2, panel C. The extruderfeed rates were selected to provide a product containing about 60percent cheese phase and about 40 percent tomato-based phase. Theresulting product had a shelf life of about 3 months at refrigeratedtemperatures. The resulting product could be hand held and consumed.

EXAMPLE 3

[0045] This example illustrates the preparation of a nutritionallysuperior cheese extruded product having a first cheese phase and asecond cheddar-broccoli phase. A cheddar-broccoli mixture was preparedby blending about 33 percent broccoli bits and about 67 percentpasteurized processed cheese spread. The broccoli bits were prepared asdescribed in U.S. patent application Ser. No. 09/638,335, filed on Aug.14, 2000 (Attorney Docket No. 68732). The resulting cheddar-broccolimixture was cooked at about 180° F. for about 2 to about 3 minutes,cooled immediately to room temperature, and then stored underrefrigeration conditions until used. The mixture had a water activity ofabout 0.908 and a pH of about 5.7. The cheese phase consisted of a mildcheddar cheese having a water activity of about 0.921 and a pH of about5.

[0046] The nutritionally superior cheese extruded product was preparedusing a Cornucopia™ KN400 extruder (Rheon U.S.A., Hunterville, N.C.)operating at a speed of about 700 to about 720 pounds/hr (about 90percent of maximum speed). The cheese phase in the feeder hopper washeld at a temperature of about 55° F. The cheddar-broccoli mixture inthe feeder hopper was held at a temperature of about 45° F. A die wasused to produce a nutritionally superior cheese extruded product havingessentially the shape as illustrated in FIG. 2, panel L. The extruderfeed rates were selected to provide a product containing about 60percent cheese phase and about 40 percent cheddar-broccoli phase. Theresulting product had a shelf life of about 3 months at refrigeratedtemperatures. The resulting product could be hand held and consumed.

EXAMPLE 4

[0047] This example illustrates the preparation of a nutritionallysuperior cheese extruded product having a first cheese phase and asecond fruit-based phase. A blueberry-based mixture was prepared byblending the following ingredients: Component Amount High MoistureBlueberries (A_(w) = 0.8) 70.0% High Maltose Corn Syrup 20.0% PowderedSugar  8.4% Nisin-Containing Whey Concentrate  1.6%

[0048] The resulting fruit-based mixture was cooked at about 180° F. forabout 2 to about 3 minutes, cooled immediately to room temperature, andthen stored under refrigeration conditions until used. The mixture had awater activity of about 0.88 and a pH of about 4.9. The cheese phaseconsisted of Havarti cheese having a water activity of about 0.90 and apH of about 5.4.

[0049] The nutritionally superior cheese extruded product was preparedusing a Cornucopia™ KN400 extruder (Rheon U.S.A., Hunterville, N.C.)operating at a speed of about 700 to about 720 pounds/hr (about 90percent of maximum speed). The cheese phase in the feeder hopper washeld at a temperature of about 55° F. The fruit-based mixture in thefeeder hopper was held at a temperature of about 45° F. A die was usedto produce a nutritionally superior cheese extruded product havingessentially the shape as illustrated in FIG. 2, panel I. The extruderfeed rates were selected to provide a product containing about 60percent cheese phase and about 40 percent fruit-based phase. Theresulting product had a shelf life of about 3 months at refrigeratedtemperatures. The resulting product could be hand held and consumed.

What is claimed is:
 1. A nutritionally superior cheese productcomprising at least a first discrete phase and a second discrete phase,wherein the first discrete phase comprises a cheese phase and the seconddiscrete phase comprises a second edible phase, wherein the cheeseproduct is prepared by co-extruding the cheese phase and the secondedible phase without the use of adhesive or heat to bind the cheesephase and the second edible phase together to form the nutritionallysuperior cheese product.
 2. The nutritionally superior cheese product asdefined in claim 1, wherein the first discrete phase consistsessentially of the cheese phase and the second discrete phase consistsessentially of the second edible phase.
 3. The nutritionally superiorcheese product as defined in claim 2, the cheese phase has a temperatureof about 45 to about 70° F., a water activity of about 0.85 to about0.95, and pH of about 4.5 to about 6 during co-extrusion and wherein thesecond edible phase has a water activity of about 0.85 to about 0.95,and pH of about 4.5 to about 6 during co-extrusion.
 4. The nutritionallysuperior cheese product as defined in claim 3, wherein the wateractivity of the second edible phases is within about 0.02 units of thewater activity of the cheese phase and the pH of the second edible phaseis within about 0.2 units of the pH of the cheese phase.
 5. Thenutritionally superior cheese product as defined in claim 2, wherein atleast one of the first or second discrete phases contains a nutritionalsupplement.
 6. The nutritionally superior cheese product as defined inclaim 3, wherein at least one of the first or second discrete phasescontains a nutritional supplement.
 7. The nutritionally superior cheeseproduct as defined in claim 2, wherein second edible phase is selectedfrom the group consisting of vegetables, meats, mixtures of vegetablesand meats, fruits, and nuts.
 8. The nutritionally superior cheeseproduct as defined in claim 3, wherein second edible phase is selectedfrom the group consisting of vegetables, meats, mixtures of vegetablesand meats, fruits, and nuts.
 9. The nutritionally superior cheeseproduct as defined in claim 4, wherein second edible phase is selectedfrom the group consisting of vegetables, meats, mixtures of vegetablesand meats, fruits, and nuts.
 10. The nutritionally superior cheeseproduct as defined in claim 2, wherein the cheese phase and the secondedible phase are co-extruded using a moderate shear extruder.
 11. Thenutritionally superior cheese product as defined in claim 3, wherein thecheese phase and the second edible phase are co-extruded using amoderate shear extruder.
 12. The nutritionally superior cheese productas defined in claim 4, wherein the cheese phase and the second ediblephase are co-extruded using a moderate shear extruder.
 13. Thenutritionally superior cheese product as defined in claim 10, whereinthe second edible phase is pasteurized and then cooled prior toco-extrusion.
 14. The nutritionally superior cheese product as definedin claim 11, wherein the second edible phase is pasteurized and thencooled prior to co-extrusion.
 15. The nutritionally superior cheeseproduct as defined in claim 12, wherein the second edible phase ispasteurized and then cooled prior to co-extrusion.
 16. A method forproducing a nutritionally superior cheese product having at least afirst discrete phase and a second discrete phase, wherein the firstdiscrete phase comprises a cheese phase and the second discrete phasecomprises a second edible phase, said method comprising: (1) providing acheese phase in the form of cheese chucks or cheese shreds at atemperature of about 45 to about 70° F., wherein the cheese phase has awater activity of about 0.85 to about 0.95 and pH of about 4.5 to about6; (2) providing a second edible phase having a water activity of about0.85 to about 0.95 and pH of about 4.5 to about 6; (3) co-extruding thecheese phase and second edible phase under low to moderate shearconditions without the use of adhesive or heat to bind the cheese phaseand the second edible phase together as discrete phases to form anutritionally superior cheese extruded product; and (4) cutting thenutritionally superior cheese extruded product to the desired length toform the nutritionally superior cheese product.
 17. The method asdefined in claim 16, wherein the first discrete phase consistsessentially of the cheese phase and the second discrete phase consistsessentially of the second edible phase.
 18. The method as defined inclaim 17, wherein the water activity of the second edible phase iswithin about 0.02 units of the water activity of the cheese phase andthe pH of the second edible phase is within about 0.2 units of the pH ofthe cheese phase.
 19. The method as defined in claim 17, wherein atleast one of the first and second discrete phases contains a nutritionalsupplement.
 20. The method as defined in claim 18, wherein at least oneof the first and second discrete phases contains a nutritionalsupplement.
 21. The method as defined in claim 17, wherein second ediblephase is selected from the group consisting of vegetables, meats,mixtures of vegetables and meats, fruits, and nuts.
 22. The method asdefined in claim 18, wherein second edible phase is selected from thegroup consisting of vegetables, meats, mixtures of vegetables and meats,fruits, and nuts.
 23. The method as defined in claim 20, wherein secondedible phase is selected from the group consisting of vegetables, meats,mixtures of vegetables and meats, fruits, and nuts.
 24. The method asdefined in claim 17, wherein the second edible phase is pasteurized andthen cooled prior to co-extrusion.
 25. The method as defined in claim18, wherein the second edible phase is pasteurized and then cooled priorto co-extrusion.
 26. The method as defined in claim 20, wherein thesecond edible phase is pasteurized and then cooled prior toco-extrusion.
 27. The method as defined in claim 21, wherein the secondedible phase is pasteurized and then cooled prior to co-extrusion. 28.The method as defined in claim 22, wherein the second edible phase ispasteurized and then cooled prior to co-extrusion.
 29. The method asdefined in claim 23, wherein the second edible phase is pasteurized andthen cooled prior to co-extrusion.